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Add the milk and white vinegar to a small bowl and stir to combine. Allow the milk mixture to sit for 5 minutes to make buttermilk.
Preheat oven to 425°F (218°C) and grease a 9"x9" square pan or 10" cast iron skillet with gluten-free cooking spray.
In a large bowl, beat together the eggs, sugar, and honey.
Add the gluten-free flour, gluten-free cornmeal, baking powder, baking soda, and salt and mix together until combined.
Pour in the melted butter and buttermilk and mix until fully combined.
Pour the batter into the greased baking pan or skillet. Bake for 20-25 minutes until a tester inserted into the middle of the cornbread comes out clean. Remove the cornbread from the oven and let it cool for 10 minutes before serving. Store leftovers in an air-tight container.